Rough Puff Pastry
 Rough puff pastry isn't too time-consuming to make and gives excellent results. It has the buttery flakiness of puff pastry, although it won't rise as much. |
Pate Brisee
This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts. |
Shortcrust Pastry
Shortcrust is the one pastry that everyone should make at home. shortcrust is quick to make, cheap and, what is more, extremely versatile. There are very few dishes — vol au vents is one example — in which shortcrust will not do as effectively as another pastry. Shortcrust makes excellent
two-crust or single-crust pies and is the perfect pastry for lining every type of tart or flan. |
Puff Pastry
 This is the richest of all pastries, and requires patience, practice and very light handling. If possible, it should be made the day before it is to be used. It is not practical to make less than a 1 pound flour weight quantity. |
Sweet Rich Shortcrust
Perfect for fruit tarts and summer desserts of all sorts, this pastry should be used as a lining but not as a topping. |
Suet Pastry
Suet pastry is used for sweet or savoury rolls — rolled up like a jelly roll; the basic quantity will make a 8 x 10 inch rectangle, which will feed 4. |
Pate Sucree
This is a sweetened version of rich tart pastry, used for sweet tarts |
Sweet Tart Pastry
This is an enriched sweetened version of shortcrust pastry, used for sweet tarts and pies. It is quick to make, and relatively easy to roll out and shape. |
Hard Cheese Shortcrust
This makes an excellent base for a vegetable tart, especially when this is to form the main course and extra protein is needed. |
Rich Shortcrust
This short-crust is the best for pie toppings and for party food. |
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